Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

March 5, 2016 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.
Garden Kitchen Menu, Saturday 3/5/2016

Taster
Blackbird Bread honey goat cheese, cherry jam, roasted pistachios   7

Kitchen Sink 3 gourmet cheeses, dry & spicy salami, roasted nuts, strawberry jam,  strawberries, citrus marinated olives, pickled asparagus, brandied cherries, cornichons, house bread   14
Suggested Wine: Mesa Grande Corazon Grenache Rose

Crunchy Salad
Chioggia & Red Beetroot wild arugula, candy cane beets, bull’s blood beet sprouts, beet pickled egg, gorgonzola blue crumbles, red onion, herb croutons, balsamic vinaigrette   (VO,GF)   12         

Spring Salanova farm carrot, d’avignon radish, candy cane beets, toasted sunflower seeds, onion sprouts, fried shallot, herb croutons, parmigiano reggiano, balsamic vinaigrette   (VO,GF)   11

Warm the Soul Soup
Italian Meatball classic meatballs, navy beans, bloomsdale spinach, parmigiano reggiano   (GF)   8/10

Miso Mizuna dashi, wakame seaweed, wilted mizuna, japanese turnips, green garlic   7/9   (V,GF)

Entrees
Flat Iron Pork Milanese italian aromatics, parmigiano reggiano breadcrumbs, meyer lemon & caper cream sauce over wilted arugula, warm 3 bean salad   22
Suggested Wine: Mesa Grande Corazon Cabernet Franc

Shrimp & Wagyu Steak grilled shrimp & 10 oz steak, arugula pesto risotto, glazed farm carrots, micro basil   (GF)              ~ available without shrimp ~        MP
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon

Hungarian Goulash smoked paprika, wild mushrooms, gold potato, japanese turnips, chickpeas, farm carrot, bell pepper, meyer lemon creme fraiche, grilled house bread   (VO, GF)   18
Suggested Wine: Chuparosa Vineyards Zinfandel

Hawaiian Monchong sake beurre blanc, wilted tatsoi, ginger carrot puree, tempura battered japanese turnips, sambal dipping sauce   (GF)   26
Suggested Wine: South Coast Chardonnay Sans Chene

Sweet Tooth
White Chocolate Fudge candied pecans   (GF)   6

Strawberry Cheesecake albion strawberries, whipped mascarpone, graham cracker crust   8

Stuffed Dates cashew cheese, strawberries, toasted pine nuts, raw honey   5

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
All food at Garden Kitchen is handcrafted from scratch using the freshest ingredients, opting for local & organic when possible. We also strive to use hormone & antibiotic free meats.